These Chewy Chocolate Chocolate Chip Cookies are paleo-friendly, gluten-free, and have the best cookie texture...ever!
Equipment
- 1 Hand Mixer OR Stand Mixer love my KichenAid Hand Mixer as a more budget-friendly option, but if you're a serious baker or just want to splurge, you can't go wrong with a Classic Stand Mixer. These bad boys are not cheap, but they last forever!
- 1 Baking Sheet You also can't go wrong with a set of solid baking sheets. I love this set from Williams Sonoma, that comes with 3 different sizes!
Ingredients
- ½ cup refined coconut oil, melted and cooled (or ghee)
- ½ cup + 2 tablespoons coconut sugar
- 1 large egg at room temp (or flax egg)
- 2 teaspoons vanilla extract
- 2 cups almond flour
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ¾ teaspoon baking soda
- 1 heaping cup dairy-free chocolate chips or chunks
Instructions
- In a medium sized bowl, mix together the coconut oil/ghee, coconut sugar, egg/flax egg, and vanilla, until smooth.
- Add the almond flour, cinnamon, salt, and baking soda, and mix together until incorporated.
- Next, fold in the chocolate chunks/chips.
- Refrigerate the dough for at least 30 minutes, for the best result.
- Preheat oven to 350 F, and line a baking sheet with parchment paper.
- Using a cookie scoop or a spoon, form 12 cookies and line them up on the baking sheet.
- Bake for 10-11 minutes, until the cookies begin to turn golden at the edges - if they look soft when they come out of the oven, that is ok! They will settle and achieve the perfect chewy texture.
- Sprinkle with flaky sea salt and enjoy!
Calories: 229kcal | Carbohydrates: 15g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 292mg | Potassium: 6mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.003mg | Calcium: 42mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
